The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

100% WholeWheat holes- Success

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Srishti's picture
Srishti

100% WholeWheat holes- Success

Thank you Jane, JMonkey and Tom,

I finally had sucess getting decent (not as big as Jane's) Holes in my whole wheat Sourdough!!! The taste was definitely much superior to my previous attempts :)

ab

I also made a hazelnul & a seeded bread with same dough. They looked gorgeous but did't have any impressive holes:

cde

Comments

Floydm's picture
Floydm

Those are beautiful whole wheat loaves.

I may bake whole wheat tomorrow. I'll be extremely happy if my loaves come out looking that good.

Srishti's picture
Srishti

Thanks Floyd [blush]:D[/blush]

tomsbread's picture
tomsbread

Those breads certainly look good. I am reminded of the times when I used to browse thru the Kyle's Kitchen website and drool at the lovely breads there. Your breads are making me do that too.

Srishti's picture
Srishti

Thanks Tom,

Wouldn't have been possible without your, JMonkey, Jane's help!!! you all get all of the credit :D

Thanks SOOOOOOO much

mountaindog's picture
mountaindog

Nice job Shristi! I did not get nice holes like that with my desem and you are inspiring me to try Jane's recipe also. Beautiful fruit/nut loaf too - they look very tasty.

staff of life's picture
staff of life

I made a walnut-wheat levain today, and because two of my children were home sick, I forgot about it a bit when it was proofing.  I slashed it ever so gently and put it in the oven, sure I would have a flat, wrinkly loaf, but, no!  I was amazed with the holes (if I were more computer savvy I would put a pic up) and had I not known better, I would think it were a bread with a very high hydration.

Srishti's picture
Srishti

Hi Staff of Life,

Many times I too wonder when is a good way totell when your dough is overproofed.

I don't completely trust the finger-poke test with 100% Whole Wheat! It always seems like the holes fill in slowly.... even if I have recently kneaded it 1/2 hour ago....

Yesterday, I made a sandwich bread (enriched & yeasted "not-sourdough") and I was distracted with work etc. I think the whole proofing from the end of kneading till baking of the bread was almost 7-8 hours or more. I was afraid it was going to deflate.... But it was the highest risen loaf I have gotten.

I even slashed it pretty deep and it didn't deflate *_*

So was I underproofing all my other loaves???

 

staff of life's picture
staff of life

I wonder if the proofing test has to do with where you rise it.  If I'm making something freeform and just rising it on a baking sheet, and I let it proof to the same extent that I would let it in a couche, I end up with flabby, wrinkled loaves.  But not so with the couche.  Has anyone else noticed this?

Srishti's picture
Srishti

Here is my second attempt with Janes' method:

123

I used my new brotforms!!! One is a 13 1/4" rectangle and other is a 9 1/4" round

staff of life's picture
staff of life

Srishti--

What is in your seeded loaf?  It looks dee-lish!

Srishti's picture
Srishti

Hello StaffOf Life

The seeded loaf has roasted Flax, Sesame, & pumpkin seeds!

staff of life's picture
staff of life

That's so funny--I actually just made a rye sourdough with pumpkin seeds, and it was so good, I was thinking of adding flax! Do you chop the pumpkin seeds a bit in the food processor or leave them whole?

Srishti's picture
Srishti

Hi,

I left them whole :)

andrew_l's picture
andrew_l

Shristi, those are stunning! Is it a whole wheat starter? I shall be trying these!Andrew

Srishti's picture
Srishti

Thanks Andrew,

Yes, it is a 100% whole wheat starter, made from SourDoLady's recipe :)